A satisfying, tasty and gluten-free breakfast, these pie-spiced pumpkin pancakes have a protein boost in the form of added collagen powder. So easy to stir together and cook up for your next breakfast!
- 1 cup gluten-free flour (I used Better Batter)
- 1 teaspoon baking powder (¾ teaspoon at high altitude)
- ¼ teaspoon baking soda
- 1 teaspoon pink sea salt
- 1½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, ⅛ teaspoon cloves)
- 2 tablespoons coconut sugar (double for a sweeter pancake)
- ½ teaspoon xanthan gum
- 1 tablespoon collagen peptides powder
- 1 tablespoon olive oil or a neutral oil (optional)
- 1 egg, lightly beaten, or 1 flax egg
- 1 teaspoon apple cider vinegar
- ½ cup pumpkin puree (canned or homemade)
- 1¼ cups milk of choice plus up to ¼ cup more in case the batter becomes thick (I used oat milk, full fat)
- 1 teaspoon vanilla extract
- Butter, ghee or coconut oil for the pan, about 4 teaspoons for a nonstick pan
- Combine the dry ingredients in a medium mixing bowl.
- Combine the wet ingredients in a small mixing bowl.
- Add the wet ingredients to the dry and stir until all the lumps of flour have been incorporated. Allow the dry ingredients to hydrate while you heat the skillet, at least 2-3 minutes. You may wish to add more oat milk if your batter is quite thick.
- Heat the skillet on medium to high heat until a drop of water bounces off and sizzles.
- Grease the pan with a teaspoonful (or more if you wish) of butter or coconut oil.
- Use about 3 tablespoonfuls of batter per pancake. Cook on the first side until bubbles appear at the top and the top begins to look dry.
- Carefully flip the pancakes and brown the other sides. Remove to a plate and repeat with the remaining batter. Sometimes I need to add another tablespoonful of oat milk for the last few pancakes.
Using salted butter or ghee for cooking the pancakes gives a slightly crisper top and bottom compared to coconut oil, plus a slight saltiness. You may wish to add slightly less than 1 teaspoon salt to the batter if you are cooking with butter.
I have stopped adding oil to the pancakes; they are moist enough without it.
Gluten-free flours and collagen powder both absorb a lot of moisture. The batter may seem runny at first but thickens quickly. The amount of thickening will depend on the flour and collagen powder you use.
Keywords: pancakes, pumpkin pancakes, protein pancakes, gluten-free pancakes, easy pancakes, fall recipes, canned pumpkin